Seafood in Coconut Curry Recipe

Seafood in Coconut Curry Notes

This is a very quick curry that can be whipped up in no time.

Ingredients

• 1/2 cup seafood (shrimp, scallops, white fish) per person
• to taste, ghee (clarified butter)
• 1 onion, sliced
• 1 clove garlic, crushed
• 1 teaspoon fresh ginger, grated (or ginger paste)
• to taste, turmeric
• to taste, ground cumin
• to taste, ground coriander (two parts coriander to one part cumin)
• 1 can coconut milk
• 2 bay leaves
• to taste, vegetable bouillon
• as a base, thin rice or bean thread noodles, soaked in boiling water and drained when soft

Preparation Instructions

Heat ghee and saute onion. Add garlic and ginger and saute for a minute or so. Add turmeric, cumin, and coriander and fry for about a minute. Add a little water if the paste gets too dry. Add the seafood to coat. Add the rest of the ingredients. When it comes to a boil, cover and simmer for about 15 minutes.

Serve over thin rice or bean thread noodles, which do not require cooking.

Credit

This recipe was provided by Mabel Menard from Chicago.